Recipe of the month

BACON JALAPENO CHEESE BALL

Recipe provided by Lisa C.. "The perfect amount of spice from the jalapeÃ±os! Serve this among assorted crackers and be careful not to eat the whole thing!"

Ingredients

8 ounces cream cheese, at room temperature

2 ounces Cheddar cheese, shredded (about Â½ cup)

6 slices bacon, cooked crisp and chopped, divided

2 jalapeÃ±os, seeded and finely chopped, divided

1 garlic clove, minced

2 tablespoons chopped fresh parsley

1 teaspoon lime juice

Â½ teaspoon Worcestershire sauce

Â¼ teaspoon ground cumin

Pinch cayenne pepper

Â¼ cup chopped pecans, toasted

Directions

In a medium bowl, stir together the cream cheese, Cheddar cheese, half of the bacon, half of the jalapeÃ±os, the garlic, parsley, lime juice, Worcestershire sauce, ground cumin and cayenne pepper until well combined.

On a large plate, stir together the remaining bacon, the remaining jalapeÃ±os and the toasted pecans until evenly combined. Shape the cream cheese mixture into a ball. Roll the ball in the pecan mixture until coated on all sides.

Wrap the ball in plastic wrap and refrigerate for at least an hour before serving. Serve with your favorite crackers. Leftovers should be wrapped tightly and can be refrigerated for up to 3 days.